[Sca-cooks] 2013 IACP Awards

[Johnna Holloway]

Last night in San Francisco, the International Association of Culinary Professionals held its annual awards, honoring the best in food writing, photography, design, and journalism over the last year.IACP Cookbook Awards 2013

Here are the winners:

American

Hiroko's American Kitchen: Cooking with Japanese Flavors
by Hiroko Shimbo
(Andrews McMeel Publishing)


Baking: Savory or Sweet

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish (Ten Speed Press)


Chefs and Restaurants

Vietnamese Home Cooking
by Charles Phan (Ten Speed Press)


Children, Youth and Family

Teen Cuisine: New Vegetarian
by Matthew Locricchio (Amazon Children's Publishing)


Compilations

La Cucina Italiana Encyclopedia of Italian Cooking
by The Editors of La Cucina Italiana (Rizzoli)


Cookbook of the Year

Jerusalem: A Cookbook
by Yotam Ottolenghi, Sami Tamimi
(Ebury Publishing (UK)/Ten Speed Press (USA)


Culinary History

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (California Studies in Food and Culture)
by Anne Willan, Mark Cherniavsky, Kyri Claflin
(University of California Press)


Culinary Travel

Burma: Rivers of Flavor
by Naomi Duguid
(Artisan Books, a division of Workman Publishing)


Design

Too Many Chiefs Only One Indian
by Sat Bains
(Face Publications)


First Book: The Julia Child Award

The Smitten Kitchen Cookbook
by Deborah Perelman
(Random House, Inc. (Alfred A. Knopf))


Food and Beverage Reference/Technical

Modernist Cuisine at Home
by Nathan Myhrvold, Maxime Bilet (The Cooking Lab, LLC)


Food Matters

Why Calories Count: From Science to Politics (California Studies in Food and Culture)
by Marion Nestle, Malden Nesheim (University of California Press)


Food Photography and Styling

Bouchon Bakery
by Deborah Jones, Sebastien Rouxel
(Artisan Books, a division of Workman Publishing)


General

Gran Cocina Latina: The Food of Latin America
by Maricel Presilla
(W. W. Norton & Company)


Health and Special Diet

The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer
by Barbara Unell, Judith Fertig (Andrews McMeel Publishing)


International

Jerusalem: A Cookbook
by Yotam Ottolenghi, Sami Tamimi
(Ebury Publishing (UK)/Ten Speed Press (USA)


Jane Grigson

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (California Studies in Food and Culture)
by Anne Willan, Mark Cherniavsky, Kyri Claflin
(University of California Press)


Judges Choice

My Provence
Laurent Gras altaeditions.com/ae/myprovence


Literary Food Writing

Yes, Chef: A Memoir
by Marcus Samuelsson (Random House)


Single Subject

Roots: The Definitive Compendium with more than 225 Recipes
by Diane Morgan, Antonis Achilleos (photography) (Chronicle Books)


Wine, Beer or Spirits

Canadian Whisky: The Portable Expert
by Davin de Kergommeaux
(McClelland & Stewart, a division of Random House of Canada Limited)


Johnnae